Ingredients

Method

Place the flour and the butter in a bowl and rub the flour and butter together with your finger tips until the mixture resembles bread crumbs.

Add the castor sugar and the spices. If you do not want to add cinnamon and nutmeg you can add mixed spice.

Mix in the currants.

Beat the egg and the milk together and add 3/4 of the milk and egg mixture and bind the dough together. If the mixture binds well leave the extra liquid out but if the dough is still dry add it until you have a soft dough like consistency.

Sprinkle some flour on your worktop or board and place the dough on the flour . Sprinkle some extra flour on the top of the dough and roll it out gently until your dough is 1cm thick. Using a round cutter ( 7-8cm ) either plain or fluted, cut out the cakes and place them to the side. You can re roll the leftover dough until it is all used up.

Heat your bake stone or griddle to a low - medium heat and place the welsh cakes on the stone or griddle. Cook for 2-3 minutes on each side or until light golden brown on both sides.

Place on a wire cooling rack to cool and sprinkle with castor sugar.

Enjoy warm or cold. Some people like to butter them.

Store in an airtight container.